Rice with plain yogurt and spices

So this is what we had on the weekend. After a heavy breakfast consisting of a spicy gravy and flat rice dish (will post the recipe soon) we were too full and wanted something simple but tasty (it has to be)

This is a very common quick fix dish in West India, usually served after a heavy spicy meal.

Ingredients: Serves 2
1¼ cup boiled rice (Basmati)
1 tsp. cooking oil
2-3 Dried red chilli or red chilli flakes 
½ tsp Mustard seeds
4-5 Curry leaves- (dry them properly so oil doesn’t splutter)
Pinch of Asafoetida
¼ tsp. chilli powder
¼ tsp.turmeric powder
½ tsp coriander powder
½ tsp cumin powder
Salt to taste

1.      Heat oil in a small sauce pan
2.      Once hot, add the mustard seeds and asafoetida. The seeds will crackle.
3.      Then add curry leaves.
4.      Break the chillies and add them.
5.      Mix everything together, before adding rest of the spices.

You can add salt to the rice or in the mixture. It’s easier to salt the rice when you cook it and season more if needed.

Chopped coriander can also be added as a garnish. You may have some chopped carrots/onion along with the rice if you like raw salad.

Just eat a bowl full of this and relax!!